Mango Caprese Salad

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Mango Caprese Salad
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
442
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie442 cal.(21 %)
Protein14 g(14 %)
Fat31 g(27 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.3 mg(21 %)
Folate84 μg(28 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C83 mg(87 %)
Potassium424 mg(11 %)
Calcium264 mg(26 %)
Magnesium64 mg(21 %)
Iron1.6 mg(11 %)
Iodine97 μg(49 %)
Zinc2.3 mg(29 %)
Saturated fatty acids11.4 g
Uric acid33 mg
Cholesterol41 mg
Complete sugar25 g

Ingredients

for
4
Ingredients
2 Tbsps Pine nuts
2 Mangoes
2 scoops Buffalo mozzarella (each about 125 g)
1 red chili pepper
1 organic Lime
5 Tbsps olive oil
salt
How healthy are the main ingredients?
olive oilPine nutsMangoLimesalt

Preparation steps

1.

Toast the pine nuts in a dry pan until fragrant. Remove from the pan and let cool. Peel the mango, remove the fruit from the stone, and cut into thin slices. Drain and slice the mozzarella. Rinse the chili and halve lengthwise. Remove the seeds and membranes, and finely dice. Rinse the lime under hot water a pat dry. Finely grate some of the zest, and squeeze the juice. Mix the lime juice, lime zest, chili, and the olive oil. Season with a little salt. Stack the sliced mango and mozzarella on a platter. Sprinkle with the pine nuts and drizzle with the vinaigrette.

2.

Serve with a light white wine and fresh white bread.

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